Sonoran Hot Dogs with Bacon, Pico de Gallo, and Avocado

Ingredients for Sonoran Hot Dogs with Bacon, Pico de Gallo, and Avocado

• 1 medium tomato, seeded, diced (about 40g )

• 1/2 medium red onion, diced

• 1/2 garlic clove, minced

• 3 tablespoons fresh lime juice

• 1 tablespoon chopped fresh coriander

• 1 teaspoon cayenne pepper

• 1 teaspoon kosher salt

• 4 hot dogs

• 4 slices bacon

• 4 large hot dog buns or torpedo rolls (preferably not split)

• 40g canned pinto beans

• 1/2 avocado, thinly sliced

• 60ml pickled jalapeño slices

• Mayonnaise (for serving)

• 1/2 cup crisps, loosely crushed

• Sprigs of coriander (for serving)

Combine tomato, red onion, garlic, lime juice, coriander, cayenne, and salt in a small bowl. Set aside.

Prepare grill for high heat. Wrap each hot dog in 1 bacon slice and grill, turning often, until bacon is cooked through and crisp on all sides, 12–14 minutes.

Meanwhile, slice open buns, leaving ends intact. Gently toast in a 177°C oven or on grill until buns are warmed through and lightly crispy.

Nestle hot dogs into buns. Spoon 1 tablespoon beans on one side of each dog, then arrange avocado slices and 1 tablespoon jalapeños on the other side. Spoon pico de gallo over hot dogs, then drizzle with mayonnaise and top evenly with chips and coriander.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.